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Cajun Chicken with Collard Green Slaw by Millie Peartree

7
Points®
Total Time
55 min
Prep
40 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Plain low fat Greek yogurt

5⅓ oz

Cider vinegar

¼ cup(s)

Extra virgin olive oil

2 Tbsp

Sugar

1 Tbsp, or honey

Dijon mustard

2 tsp

Celery seed

1 tsp, or celery salt

Red cabbage

1½ cup(s), shredded

Collard greens

1½ cup(s), chopped, shredded

Shredded carrots

1 cup(s)

Granny Smith apple

1 medium, cut into matchsticks

Table salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste

Garlic powder

1 Tbsp

Onion powder

1 Tbsp

Paprika

2 tsp, sweet variety

Kosher salt

2 tsp

Ground cumin

1½ tsp

Black pepper

1 tsp

Chili powder

1 tsp

Cayenne pepper

¼ tsp

Uncooked boneless skinless chicken breast

1½ pound(s), 4 [6 oz] pieces

Extra virgin olive oil

2 Tbsp

Instructions

  1. Whisk together the yogurt, vinegar, oil, sugar or honey, mustard, and celery seeds. Place the cabbage, collards, and carrots in a large bowl; toss with the yogurt dressing (reserving some for another use if you prefer less dressing) and season with salt and pepper. Right before serving, prep and add the apple.
  2. In a large bowl, combine the garlic powder through the cayenne; add the chicken and rub generously all over.
  3. In a large nonstick skillet, heat the oil over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes per side until the chicken is cooked through and reaches an internal temperature of 165℉.
  4. Serve the chicken with the slaw.
  5. Serving size: 1 chicken breast and about 1 cup slaw

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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